Easy Taco Pie – Low Carb Recipe

This low carb taco pie is ridiculously easy to make and incredibly delicious – a perfect weeknight dinner. Use your favourite taco seasoning and adjust the heat to your liking. The whole family loves this easy keto dinner recipe.

Taco pie is easily one of the most popular keto dinner recipes here on All Day I Dream About Food. Dare I say it may be one of the most popular keto dinner recipes on the internet? I can’t say that for sure but people always love it and rave about it. For most folks who give it a try, it quickly becomes a such favorite that it makes it into the standard dinner recipe rotation. This certainly was the case for my own family. From the moment I first tasted it, I knew it would become a standard Ketchum family dinner.

And since it’s such a favorite among keto dieters, I decided the blog post needed a little facelift. New photos, new commentary, and an instructional video to show you just how easy it is to make.

How to Make Taco Pie

What makes this taco pie recipe so great?

It truly is that easy: This recipe is so easy, anyone could make it. This is the sort of thing that as your kids get old enough, they can start making it themselves. It’s a great starter recipe for someone just learning to cook for themselves.

No special ingredients: It uses ingredients that most people have in their kitchen as it is. No need to order anything from the internet. It’s great for newbies who are just getting used to cooking the keto way.

Packed with flavor: Both the taco seasoning and the added garlic give it a nice punch of flavor and you can adjust the heat to your liking by adding a little more chili powder or cayenne. Just be sure to choose taco seasonings that have no added fillers or sugar. Or make your own!

Make ahead recipe: It freezes well and re-heats wonderfully. I have made this ahead, wrapped it up tightly, and frozen it for several months. Just thaw at room temperature and then warm it up in the oven.

Family friendly: Have I mentioned how much my kids love this taco pie? Have I mentioned how it’s become part of our regular repertoire? Have I mentioned how many other parents have emailed me to say that it’s in their regular dinner rotation?

Get creative: We add all sorts of toppings to the basic taco pie, like guacamole, salsa, sour cream, and chopped cilantro. But I’ve also added drained shredded zucchini to the pie itself, for a little extra nutrition.

I first wrote this recipe in 2014. It seemed pretty basic at the time and I wasn’t sure how it would be received. It’s not like there aren’t similar ideas and recipes out there. I think perhaps the most famous is the Betty Crocker version. But that recipe takes Bisquick. Other versions from Pillsbury and Kraft take croissants or tortillas to bulk them up.

This keto taco pie is so much healthier, full of protein and good fats. It also takes only 5 ingredients and whips up in about 45 minutes. It’s the sort of easy keto meal you can make on a busy weeknight. And the leftovers make great breakfast or lunch. I often double the recipe and make it in a 9×13 pan so that we can feast on it for days.

I should never have worried that a recipe like this would go unnoticed. I don’t think there’s a single person who has tried it who hasn’t loved it! Kids included.

This recipe is also featured in my cookbook The Everyday Ketogenic Kitchen. On sale now at Amazon, Barnes and Noble, Costco and other independent bookstores!

Now go make some ridiculously easy Taco Pie. A hit with the whole family!

This low carb taco pie is ridiculously easy to make and incredibly delicious - a perfect weeknight dinner. Use your favourite taco seasoning and adjust the heat to your liking. The whole family loves this easy keto dinner recipe.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

So glad that you were cool, Ketchum! Ha ha. Great recap. I had such a great time being with you for the weekend. And I loved your girls. Now I wish I had taken you up on that pie it looks delish. I’ll have to make it myself.

I’m glad you’re learning to slow it down! I’m the same as you – I always want to best my time
So, I learned how to fix that problem. I just don’t run – I lift weights instead 🙂
But, it looks like you had fun and this taco pie looks fab! Pinned!

I will take your advice to heart about running slow to run fast. Am going to be in a race that’s hillier than I’m used to, and ended up with a shin splint last time. So, I’m increasing my hill work, and slowing down. (OMG, slow down???!!!) I will also pull a package of ground beef from the freezer so I can make this today. Wonder if leftovers reheat well? Looks delish!

You advice to slow down works for other things in life, too, Carolyn. Good stuff.

The leftovers are the BESTEST! And yes, definitely, definitely take your slow runs slow (long runs and basic runs should be about 2 minutes slower than race pace. Speedwork and training runs can mix it up a bit). As for hills, they are speed work in disguise so they count into your training as such, IMO.

I find I am SO different on a race course than on a regular run. The speed just comes, as long as I have trained properly.

Thank you. I just pulled it from the oven, and it looks gorgeous. And I decided not to worry about my speed at all. It’ll come. I have 5 weeks to prepare, and I need to concentrate on getting my legs in better shape for this hilly run so I don’t end up not running for 4 weeks after it like I did last year.

With all due respect Cecelia, 2 carbs per 1 piece is ridiculously low for a lo-carb, protein rich dish! On a lo-carb diet you are allowed around 30 carbs per day, so with 2 carbs per piece I’m planning on several pieces. I’m looking forward to making this for our family today.

I made your Easy taco pie from your cookbook, and my husband loved it. He raved about it afterwards to our friends. We were having some non-keto friends over, and I was trying to think what to prepare. We had thought a simple steamed veggie dish. Then I thought, why not put the easy taco cream sauce over the veggies, and bake in the oven, I combined the
6 large eggs
1 cup heavy cream
2 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper, then poured it over the veggies. Then I sprinkled the dish with the 1 cup shredded Cheddar cheese.
My friends loved it, and both went back for seconds. Thank you for a great sauce. It was like custard veggies. Delicious! I will use that sauce again.

This was a hit with the family! I served it with homemade salsa and sour cream on top. And the leftovers made an awesome lunch!! Thank you for all of your recipes. I look forward to checking your website every day to see what wonderful recipes you have created!!!

Hi Linda. That’s on my new software and I had to look it up too. It actually just means total carbs. Apparently carbs are the only nutritional info calculated simply by subtracting all the other components of the food. That’s how ALL nutritional software calculates it, it’s just that MacGourmet states the “by difference” part. I’ve started just deleting that when I put it in my posts now, because it’s confusing.

So it’s just total carbs and you still subtract fibre to get net carbs (I am Canadian too 😉 )

I made this last week and it was delicious, but I had two questions. Did you drain the grease after browning the hamburger? Also, my egg layer was thick (vs your picture of meet & egg mostly mixed)- would you recommend stirring the meat & egg mixture once you combine them?

I did not drain the fat, but I didn’t seem to have a lot, so it depends on the fat content of your meat. And sure, you could easily stir it altogether. I simply poured my egg mixture over and it filled down between the gaps in the meat.

Hi, this is an awesome recipe which I made a few nights ago… but my hubby didn’t care for it… I was wondering since mine had a layer of egg on top and looked nothing like yours did you stir the egg into the beef once it was in the pan? yours is so mixed together and yummy looking I was debating about using less egg to get mine to look more like the picture.
please advise 🙂 I love having a variety of recipes 🙂
Thank you

No, I just poured mine over and it kind of slips down between the ground beef. You may want to try draining your beef a bit, it might be the fat that is keeping the egg from being able to get down in there. Mine was grassfed beef from a CSA with no fat % marked on it so maybe it was less fatty.

thank you, I did drain it but it was not the HEALTHIEST 🙂 beef I could have used and it sat for a while so maybe I need to break it up some 🙂 I will definitely make again. I LOVED it. I freeze leftovers and take to work with me 🙂 and it’s still YUMMY!
Thanks again!

I had this recipe for a few months and just made it. We loved it, and topped it with lots of tomato and some avocado. I need to watch calories, as well as carbs, so I cut down on calories by using 4 eggs instead of six and 1/2 cup heavy cream instead of a full cup. Doing that saved about 560 calories (for the entire pie).

I used a regular 9 inch pie plate. Your photo looks like you used a deep dish. You seem to get easily offended by comments of those who’ve tried your recipe. I’m sharing so others know my experience following your recipe exactly. It might save them a hassle or waste of ingredients. I noticed at least one other person (may be more as I’ve not read all comments) who mentioned that it was too much for one pie plate. If I make it again, I’ll cut the eggs to just 4 and 1/2 cup of cream as some others have done with success. Or I’ll use a deep dish pie plate and follow the recipe exactly.

I generally stay away from packaged seasonings as they tend to be too salty. for taco I prefer to use a 50/50 mix of ground beef and a good chorizo (not the chub stuff). It changes the macros a tiny bit, but you can still get in a double serving with toppings and still keep to a reasonable carb intake for the meal. my 9 year old begs me to make this all the time.

Carolyn! How exciting to find an easy, healthy, but yummy, recipe such as this on your site! I used to make a taco pie that was “set” with cornbread, which of course, is not so healthy! We are now having the kids and their kids to dinner, so doubling this in a 9×13 is a great idea!
Also, since I often take dishes to parties, I can’t wait to include this in my recipe repertoire! I know everyone is going to love it … kids, *grands* and friends! I’ll be checking back often for more goodies!

I just made this last night and we both LOVED it!! I did use half 1/2 & 1/2 and half cream but everything else was as written. My final pie also had just a thick layer of egg on top instead of the pretty picture you show – next time I’ll mix it up a little but the bottom line is MAKE THIS FOR DINNER TONIGHT!! I could have stuffed myself with the whole thing but we left a big piece for HIM for lunch today!

I’m sorry I doubted you. I’ve been so sick of making hamburgers, that I searched desperately tonight for something that I wasn’t horribly bored of. I made the taco pie in a “what the hell, it can’t be worse then another hamburger” fashion….. Boy am I glad I did! This was delicious, and somehow satisfied my “this is too good to be good for me” itch. My only ,ossification a wee rising sazon Goya and some chili powder instead of taco seasoning, and I threw in a small onion, too.

This was the best savory recipe I’ve made in quite a while! My only regret? I refrained from eating the last of the leftovers (for a special treat) … I went to heat them up for supper and they’d gone bad. 🙁 The dog loved them, though!)

Also, I forgot to add one of the other best things about this recipe … I browned the meat in my cast iron skillet and proceeded from there. Every step was done in the skillet, then popped in the oven. … A delicious 1-pan meal!

I made the Easy Taco Pie tonight. As its name indicates it was easy and very delicious too. My husband went back for seconds. Possibly thirds and raved about it a number of times this evening. – – That means he would be happy to have it again – – and soon. Thank you. 🙂

Thank you for this recipe! I made it tonight, with just a bit of a tweak. I doubled it (I love to freeze stuff for later). I also added 1 cup of oat fiber to the doubled recipe (which adds around 12.5 grams of fiber, I think, but if someone knows better? I weighed one cup of oat fiber as 7.75 ounces, 28 grams in an ounce, so 28 X 7.75 = 217/16 servings).

I try to add fiber to what I can, since I am on the lower carb end of the spectrum (and fiber can be harder to come by). Along with the fiber, I added an extra 3/4 cup of water or so (1/4 cup to the meat, 1/2 cup to the cream/egg mixture), plus 2 more eggs, hoping to balance out the liquid the fiber would absorb. Oh, and I did not have any heavy cream, so I used regular cream. I did cook it for 45 minutes, to be sure it was totally firmed up (it was still jiggly at 30 minutes) — that could be due to the extra liquid, or just the difference between a single vs. double batch.

I was worried the fiber addition might have me eating a gummy mess, but I just tried the first piece, and it was yummy! My meat and eggs did separate somewhat, even though I mixed them a bit when I poured the eggs in.

What is interesting to me is the texture was meaty and the top part (where the eggs separated a bit) almost bread-ish (or even potato-y, like with a shepherd’s pie). For me, that was a plus, but not every may agree. 🙂 It definitely did NOT taste eggy, at all, and I think the fiber might have helped there (though I have not made it without the fiber, so maybe not).

Anyway, I wanted to share, in case anyone else is looking to up their fiber count. I just guessed at the extra liquid proportions, but it seemed to work out. Leftovers may be more telling….

Thanks for everything you do! I seriously could not survive on low-carb without your site, and the goodness therein!

This popped up on FB Low Carb Test Kitchen page today right when I was contemplating how I had no idea what to do for dinner and would rather shove a hot stick in my eye than go to the grocery store. I’m such a Carolyn fan, had everything including avocado on hand. So it truly saved the day. My egg top did separate like others mentioned and I’ll probably reduce the cream next time just to make it a quiche like consistency that I prefer, but all of us loved it like it was! Thank you.

I have made it several times again (because my boys love it) and while I did reduce the cream a bit, I think my real issue was using a very lean ground round which is what I had on hand the first time. I have since used a higher fat ground beef like it called for and it looks a lot more like your picture. Execution error on my part, I think!

Made this tonight and my husband tried to help and totally distracted me!
So I put the water accidentally in with the eggs & cream and then wasn’t sure what to do! So I soldiered on ahead and the topping was kinda like custard with cheese on top. Was amazing! Now not sure if I should do it that way again or do the original recipe? Mine looked very pretty too!!!

My first attempt with this recipe was really amazing! I used this recipe to use up leftover ground beef which was perfect. I also threw some bacon in to win my boyfriend and his brother’s stomach….it did! My boyfriend’s daughter absolutely loved it and emptied her plate. She immediately complimented on it and thanked me for making a such great dinner….all thanks to you!

Will definitely check other recipes out since our first attempt with your recipe was great.

Made this tonight and everyone loved it, even my picky eater! Topped with sour cream, salsa and avocado. So delicious! Thanks for the great recipe. I just found your site, but the problem is, I don’t know which recipe to try next! Everything looks SO good.

I was looking to use up some ground turkey, and this recipe looked great, It is. easy! tasty! will make again. made my own taco seasoning mix/no sugar/fillers/negligible carbs. Fabulous. Of course, no pie pan either and added more cheese worked great..

I just found your site and this amazing recipe!! My son was recently diagnosed with Type 1 diabetes so have been looking for low carb recipes that he may like…definitely found it with this one! It was so low carb that he was able to crush up some Doritos chips on top plus the sour cream, tomatoes, green peppers and avocado. It tasted like our favorite taco pizza!! Thank you so much!!

I made this for lunch (and it will probably be dinner too. My pie pan was just a little bigger so I cooked it at a bit of a lower temp in the oven. Came out delicious and very pretty, especially after I topped it with lettuce, tomatoes, red onion, and sour cream. So simple, so tasty…I’ll be making this often!

I just made this, and it tastes great! Made a few adjustments based on ingredients I had. I browned 1lb. of ground turkey with onions and added spices (chili powder, cumin, pepper, garlic powder, and onion powder). After reading the comments, I decided to cut in half the amount of heavy cream (used 1/2 C) and the number of eggs (used 3 extra large). When I poured the egg-cream mixture over the meat, I was glad I reduced those, because my 9″ pie plate would have overflowed. Cooked it the full 30 minutes, and it the final product holds together well. Mine isn’t as dense/dry (in a good way) as in the pictures. It tastes fantastic, though! Definitely making this again…soon. When I do, I’m going to attempt to kick up the spice a bit. And…need to make some guacamole to plop on top. Thanks for so many great recipes!

I am on a low calorie diet and this recipe caught my eye since I have leftover taco meat. I added up if I used low fat half and half that I would save 85 calories per slice! Making a 1/8 slice only 217 calories! YAY!!!!! I’m so excited to try this recipe!

I must have misspoken in the video, it is 1 cup cream. But it’s really strange because that water came out of nowhere. I recently switched recipe plug-ins and I’ve had a little trouble converting things from the old one so I think it did something strange to this recipe.

KID FRIENDLY INDEED!
Two 6 year-old boys are singing the praises of this quick leftover taco meat fix! It was on the fly so I used half & half, since that’s what we had, and followed directions loosely but it was delicious! Thanks for saving dinner 🍴

Made this tonight. Whole family loves it! Mine didn’t look like yours, though. Mine had about 1/4″ of egg under the meat when it was done. Did I use too much egg?
One variation I’d like to try for breakfast….substitute 1/2 lb each of sausage and bacon for the hamburger and taco seasoning…
Thanks for an awesome recipe!

After 12 years of trying to find THE meal my eldest son will sing my praises for, its this. Who knew? After years of rich pasta dishes, slow cooked meats, even restaurant dinners…what does this picky 12 year old choose as his reason for eating ever again?
Carolyn’s taco pie.
In fact, all three of my children now sing the praises of this delicious creation, and stood begging like baby birds with their taco-smeared plates asking for seconds! Seconds! My children never ask for seconds!
And lest you think its because I’m a terrible cook, I’m not. I’m decent. But the recipe is JUST THAT GOOD.
So if you’d like to go to bed one night knowing that you’ve pleased your children to the extent that they feel you could compete on MasterChef with your Taco Pie creation…make this. It’s a confidence booster. 😉

Carolyn: I think I may know why you add 3/4 cup of water (see comments above starting
with CARA, Apr 10th)… If you use 3 tbsp of taco seasoning it is a “packet of seasoning” if you
buy it; the packet says to add 3/4 cup of water to the hamburger mixture (or turkey) in the
pan when you are done cooking the meat. I cooked this tonight and it came out GREAT.
Love the recipe and it’s a “keeper”. Pam

Hey Carolyn – thank you for the awesome recipe! Have you tried making these into ‘individual-sized’ muffin type things? Wondering if any adjustments would need to need to be made on temp or time?
Thank you so much for all your fantastic creations!

First time making this very delicious taco pie! I used organic ground turkey, added 1 very small chopped jalenpeno pepper to the meat along with 1/2 of a small onion, chopped. I know it ups the carb count a tiny bit, but I love onion! My husband loved this taco pie and he is very, very picky about his food. Will definitely be making this again!

Added some red pepper flake, oregano, basil, onion powder and chopped Roma tomatoes…. wow… kids tore through it… will double up the recipe and use a casserole dish next time… very good recipe, thx for sharing

OMG are you kidding me with this???? This was sooooooooo GOOD!!!! Thank you sooooo much!!!!
I had on hand Ground turkey and I didn’t have heavy cream so I substituted it with 2/3 cup of Greek Yogurt and 1/3 cup of low fat Milk. I only had the mexican cheese so I sprinkled that on top. Even with all the substitutes, it was soooooo good!!!! My kids and my husband ate it and said it was good!!!! In case anyone is counting calories/macros, with this substitute here are the info 😛 I had to calculate it for me so~
1/8 Pie~
Calories: 221
Carb: 4g
Fat: 12.5g
Protein: 21.3g

I made this last week as is, but in an 8×8 square pan so the pieces were taller and cooked total about 50 mins. This week I used the base recipe to make an italian pie with italian sausage instead of taco beef and mozzarella instead of cheddar. I added some italian seasoning to the egg/cream and also some tomatoes. DELICIOUS! Thank you 🙂

Hi, I am so looking forward to making Taco Pie tonight for Cinco de Mayo! I have a question though..In the recipe instructions it calls for 1 cup of heavy cream. In your video you state that it is 1/2 cup HC. Can you clarify which it is? Thanks so much for all of the delicious keto options you create!!

My Keto taco pie is in the oven right now. Question, the written recipe calls for 1 cup of heavy cream but in the video you only use 1/2 cup of heavy cream. I watched the video after I made the mixture. Which one is the correct measurement for heavy cream.
Thank you!

This may my most favorite of all keto recipes I have tried! I have had to pace myself to NOT make it every week! I double the recipe and eat off it for a few days. It is so good! I have even started to bring it to folks as a meal.

I made this for dinner tonight. The only change I made was using Southwest Seasoning from Penzey’s instead of taco seasoning (they taste the same without the other ingredients in the taco seasoning) and I added a half-cup of chopped onions to the beef as it browned. My husband was super hesitant as he’s all about the meat and potatoes, and the custard on top had him flummoxed. LOL He ate it and loved it. I loved it too. I served it with taco fixins – avocado, salsa, lettuce, chopped tomatoes, and sour cream. It was extremely filling and I didn’t miss the taco shell at all.

I’m new to this low carb/keto thing, so finding a good recipe is a real bonus. Thanks!

I am brand new to keto and one of my favorite meals was taco pie (with Crescent rolls). Needless to say I was devastated thinking I couldn’t have it for quite a while. THANK YOU!!! To say this is amazing is an understatement! One bite in and I completely forgot about “normal” taco pie. I can’t wait for breakfast to have it again!

*Sidenote: As a Vermonter I appreciate your use of, and mention of Cabot Cheese! I topped off my slice with some cabot sour cream

My hubby is not fond of toppings that utilize eggs. He doesn’t like the egg texture. I crushed 3/4 c of plain pork rinds and mixed those in with the egg mixture before pouring it over the meat. It makes it more like a real crust and gives you a little something to bite into instead of just egg. We loved the texture. Best part is that pork rinds don’t add any carbs to the dish.

I love this recipe. I’m trying to take some weight off and low carb is the best at this time. I don’t use ground beef but I use beyond meat. I add a lot more garlic.
My kids even love it.
The only problem is it doesn’t cook in the time it says it does. I think that might be my oven.

This was great. I made it just as written. It’s even better as left overs the next day for a tasty lunch. I made homemade guacamole to go on top with some sour cream and a side salad. Thank you for the recipe!

Love this recipe so much and making it again, a double pie this time so I can feed the extended family as well!!

I do have a question: I am still kind of new to cooking so I was wondering why this happened and what to do about it. After baking the pie in the oven there is a lot of liquid in the bottom of the container, not grease but a watery liquid which I suspect comes from the heavy cream and/or eggs. Is there something I can do about this?

Interesting. I have never had that issue at all and I’ve made this more times than I can count. I would be sure to drain your beef properly before adding it to the pan and maybe reducing the cream a bit?

Just Made this today! And so surprised how such a simple recipe came out so delicious! Next time I will just adjust my spices a bit better to our own taste (I made a homemade taco seasoning, but didn’t put enough because I was afraid it would be too spicy). Overall great easy dinner and leftovers for tomorrow’s lunch! Thanks!

I made this tonight, and it rocks! I just want to say that I LOVE all of your recipes that I have tried…and I have done a lot of them! Your recipes really help make low
Carb/keto lifestyle enjoyable for my husband and I, and I really appreciate that because I want to keep us healthy! 🙂

I made this meal tonight adding other ingredients and it came out fantastic. Even my egg hating husband loved it. It will definitely be part of my LC recipe collection. I added fresh cilantro and chives. It added a nice freshness to a protein rich meal. I also added chopped black olives to the top of the pie. My pie took 50 minutes to bake. I added foil to the pie at the 40 min mark and it was not over baked. Next time I make this, I plan on topping this with fresh and thinly sliced lettuce, tomatoes, avocado and sour cream as suggested in your recipe after it’s set for five minutes out of the oven.

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more